Japanese cuisine is one of the most original and unique in the world. Japanese food is very simple, thermal processing is minimal, and maximum attention is paid to the preservation of the natural appearance and taste of the product. Often the preparation is as simple as cutting the product, without any processing, mixing in one dish large number of ingredients also. Another feature characteristic of the ritualism of the process of absorption of food – not only that, the menu is bound to vary depending on the time of year and the abundance of rules of conduct at the table and handling the units are usually baffled most Europeans.
The basis of Japanese cuisine – fried rice, which is absolutely not salted, but is accompanied by various sauces and condiments. It is served in a separate bowl, almost all dishes as a garnish, and is often used as an independent meal, varying the taste by using spices. The most popular dish of rice, no doubt, “sushi” (“sushi”) – rice balls-rolls with different fillings (over 200 species), and rice balls “onigiri” or rice cakes “mochi”. Not less popular rice a special kind of noodle made from buckwheat flour – “soba” (“sobo”), which serves both cold and hot, fried and boiled in broth and with vegetables. Continue reading
One of the biggest surprises for any native of the former Soviet Union will most likely be that the so-called Korean carrots is not Korean cuisine. It is believed that the carrot salad originated in the USSR as forced replacement of the main local dish — kimchi. Being unable to get a cabbage that is necessary for making real kimchi, Soviet Koreans used different substitutes and finally settled on carrots and garlic. In modern Korea, kimchi is first and foremost a special way fermented cabbage seasoned with ground red pepper. Invented when some poor peasants way of preserving quickly spread among all social classes — ancient texts suggest that kimchi was served at the Royal court in the fifteenth century. To try this dish today, you do not need to order it in a restaurant, especially in the menu it is not there. The popularity of kimchi is so high that all points of public catering, except, perhaps, “McDonald’s”, it is served on the table before the visitor has time to make the order. While kimchi is never included in the bill, and at a time when the visitor finishes the last cabbage leaf, fermented in a red pepper, it will put a new batch.
The weapon is food
Any travelling within Asian region one is confronted with the fact that his skills of eating Continue reading
What do you think of when you hear “Asian kitchen”? Sure about Japanese sushi and Chinese dim sum or rolls-Sami? It is signs of Japanese and Chinese restaurants abound in the streets of European cities. But actually, in Japan, for example, in honor of kitchen of her neighbor – Korea. And in Russia, if you try, you can find authentic Korean restaurants, but, especially considering that many of the dishes are based on specific local ingredients that must be fresh, it is better to meet you, and if you will taste, savor Korean cuisine at her home. So, what, where and why to try, once in South Korea.
A lot of spices, seasonings and sauces! Therefore, Korean cuisine is spicy, sometimes very spicy. In addition to red pepper to traditional condiments include a paste of soy beans, which many nutritionists give a truly healing properties, and soy sauce.
What to try:
One such sharp and it is very popular in Korea dishes-kimchi ( kimchi ) – a salad of pickled Chinese cabbage, generously seasoned with red pepper. onions. garlic and ginger. This simple dish is so popular in Korea that, according to some local residents, it is eaten for Breakfast, lunch and dinner!
Of the meat dishes Koreans prefer the dish called “bulgogi” Continue reading